Coconut Chutney | White Coconut Chutney | South Indian Thengai Chutney with Pottu Kadalai | Easy Side dish for Idly/Dosa/Uthappam/Pongal | Vella Cutney

This is one of the most versatile and easy chutney that you can ever make. You know why versatile, coz it can be paired with almost many of the South Indian tiffins/breakfast dishes like idly, dosa, uthappam, pongal, upma, vadai etc etc.. It is a simple, clean and yet another ready in a jiffy recipe :) Since it is a basic recipe I am tagging it under basics here :) Most of the households would have a variant of this chutney recipe yet some of the ingredients remain the core ;) Grind, taste, adjust and repeat.. That's how you roll when you are a beginner. After a few times you will get the hang of it. So let's see how this simple humble chutney is made..

Serves: 4 persons

I Took: 

Preparation Time: 10 minutes

I Used:

Grated Coconut	-	½ cup
Green Chilly	-	2 nos
Ginger	-	An inch piece
Fried Gram/Pottukadalai	-	2 tbsp
Salt	-	As Needed
Water	-	As Needed

To Temper:

Oil (Coconut/Sunflower)	-	2 tbsp
Mustard	-	½ tsp
Curry Leaves	-	2 sprigs

The Way:

1. Take the grated coconut and ginger in a mixer jar. Add little water (¼ cup) and grind them coarsely

2. Now add the green chilly, fried gram dal/pottu kadalai and salt and grind them nicely to a smooth (as smooth or coarse as you want) consistency

3. In a tadka pan, heat oil. Splutter mustard seeds

4. Then add the curry leaves. Switch off flame

5. Add the tadka to the chutney

Serve with idly, dosa, uthappam, pongal !

Notes:

• Use freshly broken & scraped coconut. The taste really differs when you use even a day old (refrigerated) coconut

• While you grate there will be some red or brown coloured scrapings as well. Avoid them for this chutney as it will affect the colour ;)

• Avoid using old coconut and also kopra

• Add water according to the consistency of the chutney that you need. I would suggest using less water while grinding. Add more if needed once you grind and transfer the chutney to a container

• For runny chutney you can add more pottu kadalai but be cautious if you do not like the taste

• Ginger is optional. Pottu kadalai is also optional. Add both or either one or none as per your liking

• Adjust the chillies as per your taste. Quantity of ingredients given are guidelines and can be adjusted to suit personal tastes

• You can use the green chillies which has become ripe and turned red in colour. They might slightly change the colour of the chutney but tastes yum

• If the chutney becomes too runny, add more grated coconut and grind

• While tempering can add a tsp of urad dal as well

Cheers,
Chitz

Red Coconut Chutney | Kerala Style Coconut Chutney with Shallots | Easy Kerala Style Coconut Chutney

An idly or dosa breakfast at my place usually means there will be a red chutney or white chutney to accompany it :) Both are coconut chutneys with the red one made with red chillies and the white one made with green chillies. Very easy to make if there is grated coconut at hand. Usually I grate the coconut the previous night or during weekends and refrigerate (You can even freeze them if you have more quantity) them. Morning first thing I take the grated coconut from fridge and keep outside. And while grinding I use slightly warm water so that it grinds easily without a slimy appearance (frozen grated coconut tends to make the chutney slimy, so better to use freshly grated ones) This makes life easier on busy mornings :) So today I will share how I make the red coconut chutney :) Other chutney recipes on the blog are Onion Tomato Kara Chutney, Ulli Sammanthi, Pudina Chutney (without coconut), Pudina Chutney with coconut, Pudina-Verkadalai Chutney

Serves: 3 persons

I Took: 

Preparation Time: 10 mins

I Used:

Grated Coconut	-	½ cup
Red Chilly	-	2-3 nos
Ginger (optional)	-	An inch piece
Shallots/Small Onions	-	2-3 nos
Salt	-	As Needed
Water	-	As Needed

To Temper:

Coconut Oil	-	2 tbsp
Mustard	-	½ tsp
Curry Leaves	-	2 sprigs

The Way:

1. Take the grated coconut, shallots, red chilly and ginger in a mixer jar along with required salt. Add little water (¼ cup)

2. Grind them nicely to a smooth (as smooth or coarse as you want) consistency

3. In a tadka pan, heat oil. Splutter mustard seeds

4. Then add the curry leaves. Switch off flame

5. Add the tadka to the chutney

Serve with idly, dosa, uthappam, pongal !

Notes:

• Use freshly broken & scraped coconut. The taste really differs when you use even a day old (refrigerated) coconut

• Avoid using old coconut and also kopra

• Add water according to the consistency of the chutney that you need. I would suggest using less water while grinding. Add more if needed once you grind and transfer the chutney to a container

• Ginger is optional

• Adjust the chillies as per your taste. Quantity of ingredients given are guidelines and can be adjusted to suit personal tastes

• If the chutney becomes too runny, add more grated coconut and grind

Cheers,
Chitz